Openings, closings and dishy gossip

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SPICIN’ UP THE BLOCK: Thailand native Noo Gerritsen and her husband, James Gerritsen, hope to open Asian-fusion joint Wild Spice next month at 902 N Killingsworth St., next door to Ethiopian joint E’njoni Cafe. The couple is completely overhauling the space, previously home to Harold’s BBQ—yanking out the bubbling buffet hot wells and giving the dining area a complete makeover. This will be the Gerritsens’ third—and most adventurous—Portland restaurant. The pair together ran NoPo fave Thai Ginger and Northeast Sandy Boulevard’s Thai Grill before they sold.

BEARD ME: When Beard beckons, Oregon listens. Country Cat chef Adam Sappington will head to the Big Apple next month for dinner at the James Beard House, and he’ll bring with him a generous stash of wine stars from Oregon’s upcoming Indie Wine Festival. Sappington is planning a Pork and Pinot course, featuring the belly, chops and shoulders of a Eugene-raised Sweetbriar Farms pig and 2006 Willamette Valley Grochau Cellars and Dominio IV “Rain on Leaves” pinot noirs. Also in the larder: Strawberry Mountain beef for the house-cured bresaola from John Day, Ore., greens and vegetables from Nehalem’s Kingfisher Farm and orange-blossom honey from Buzzing Canyon Apiary in Estacada. Too bad there won’t be a practice dinner at home before this show hits the road!